CHOCOLATE-BANANA TUBE CAKE

Yesterday I had a "sweet" tooth and decided I wanted to try something different. (Yesterday was in July 2017) As I am likely to do I went to the kitchen and started throwing things together to make a cake with what I had on hand. Fortunately it turned out to be quite good. Here is what I did:

I preheated my oven to 350 degrees.

In a medium mixing bowl I combined-
1/2 cup white whole-wheat flour
1 cup quick-cook oats
1 cup unsweetened coconut
1/2 cup Splenda Brown Sugar Blend
1/2 cup chopped pecans
Then I cut in 1 stick of butter using two knives and eventually my hands. I sat this aside to use as a streusel throughout the cake and as a topping.

For the cake, I combined 4 large eggs, 1/2 cup low-fat sour cream and 3 medium to large bananas, mashed, with my electric mixer. You should have about 1 1/2 cups mashed bananas. When the mixture was completely combined I added 1 box (2-layer size) Sugar-Free Devil's Food cake mix.

I sprayed my tube pan with nonstick cooking spray and placed about 1/3 of the cake batter in the pan, then I topped that with about 1/3 of the streusel mixture. I repeated twice, ending with the streusel on top.

I baked approximately 1 hour at 350 degrees and this is what I ended up with:

Even my husband and grandson who are not diabetic really enjoyed this cake.